Summer Vegan Buddha Bowls
About this recipe
Summer Vegan Buddha Bowls are a vibrant and wholesome dish that brings together a variety of plant-based ingredients, perfect for warm weather dining. This recipe from Rachel Ama showcases how to create a colorful bowl filled with flavors and textures, making it ideal for picnics, barbecues, or just a satisfying meal at home.
The beauty of this dish lies in its versatility; you can mix and match the components to suit your taste. With easy-to-make falafels, roasted vegetables, and a refreshing tabbouleh, this recipe is all about enjoying fresh, seasonal produce.
Ingredient notes
- For the bulgur wheat, you can substitute with quinoa or couscous if preferred.
Tips from Rachel Ama’s video
- Cook the bulgur wheat in boiling water until fluffy for the best texture.
- When roasting potatoes, use a fork to create edges for extra crispiness.
- For the roasted beetroot and squash, cut the beetroot smaller than the squash to ensure even cooking times.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What can I substitute for bulgur wheat?
- You can substitute bulgur wheat with quinoa or couscous.
- How long does it take to prepare this dish?
- The total time to prepare this dish is 90 minutes.
- What should I do if my bowl is too small for mixing?
- If your bowl is too small, transfer the mixture to a larger bowl to mix evenly.
No life story here — the video and the recipe are the whole point. All credit to Rachel Ama: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Add 2 cups of water to a pan and bring it to a boil.
- 2
Add 1 cup of bulgur wheat to the boiling water and cook until fluffy.
- 3
Chop fresh mint, coriander, and parsley.
- 4
Dice cherry tomatoes and cucumber into small pieces.
- 5
Let the bulgur wheat cool, then transfer it to a larger bowl.
- 6
Mix in the chopped herbs, tomatoes, and cucumber.
- 7
Squeeze lemon juice over the mixture and season with pink salt and black pepper.
- 8
Transfer to a serving bowl and set aside.
- 9
Roast 2 sweet red peppers in the oven for about 30 minutes, then remove seeds and slice.
- 10
Toss the roasted peppers with olive oil, parsley, and black pepper.
- 11
Wash and slice 5 medium potatoes, then boil for 5 minutes to soften.
- 12
Drain the potatoes, then place them in a cooking tray and use a fork to create edges.
- 13
Drizzle with olive oil, salt, pepper, and fresh rosemary, then roast until crispy.
- 14
Add spring onions and parsley to the roasted potatoes before serving.
- 15
Prepare a salad with the roasted potatoes, red peppers, and avocado, and top with coriander.
- 16
For roasted beetroot and squash, slice them into small pieces and toss with olive oil, maple syrup, and rosemary.
- 17
Roast the beetroot and squash for about an hour until tender.
- 18
Cut broccoli into small chunks, toss with garlic, lemon juice, olive oil, pink salt, and black pepper, then roast until tender.
- 19
Combine roasted broccoli with salad greens, pomegranate seeds, sunflower seeds, and pine nuts.
- 20
For falafels, blend chickpeas, red pepper paste, cumin, parsley, coriander, olive oil, lemon juice, pink salt, and pepper, then form into balls and bake.
- 21
For red pepper hummus, blend roasted red pepper, chickpeas, garlic, tahini, lemon juice, and water until smooth, seasoning with paprika.
- 22
Serve the falafels and hummus with the salad and roasted vegetables.
Heads up — we had to guess a little:
- The quantity of olive oil for the potatoes and roasted red peppers was inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Rachel Ama’s original video on YouTube. Follow them there — it’s their dish.
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